Mezze Trio

Tzatziki, marinated peppers, hummus ... give way to the exotic at the time of the aperitif or entry.


  • Tzatziki: 1 cucumber, 1 garlic clove, 1 Greek yogurt, olive oil, salt, pepper.
  • Pickled peppers: 1 red pepper, 1 yellow and 1 green, a clove of garlic, olive oil, salt, pepper.
  • Hummus: 300 g canned chickpeas, lemon juice, 1 clove garlic, olive oil, 2 tbsp. tablespoons tahini (sesame paste), salt, pepper.


Tzatziki: Peel the cucumber and grated it with a coarse grater. Salt lightly and leave to disgorge 15 min in the fridge. Then, squeeze it to remove the excess water. Crush the clove of garlic and mix it with the cucumber with yogurt, pepper and a drizzle of olive oil. Pickled Peppers: Place the peppers under the grill and blacken their skin on all sides. Let them warm up, peel them and remove the seeds and filaments. Cut into slices, then mix with crushed garlic clove and a drizzle of olive oil. Salt, pepper. Hummus: drain the chickpeas while keeping the cooking juices. Pour into blender bowl with lemon juice, crushed garlic, 2 tbsp. tablespoon of olive oil and sesame paste. Mix by adding some cooking juices until smooth. Salt, pepper and serve with a drizzle of olive oil. Tip +: for children who do not like garlic, you can make tzatziki by replacing the garlic with a little fresh mint. Serve with Lebanese bread, grilled country bread or vegetable sticks.